Mozzarella Pinwheels Recipe

Soften and flatten mozzarella

Remove the fresh mozzarella from its liquid and drain on paper towels for 5 minutes. Using your hands, gently pull and stretch the mozzarella into a rectangular sheet roughly 8 x 10 inches and about 1/4 inch thick. If the cheese is too firm, let it sit at room temperature 10–15 minutes more to soften.

Arrange fillings

Choose either ham or pesto as the primary layer: if using ham, overlap 3 slices lengthwise across the mozzarella sheet so they cover the surface evenly. If using pesto, spread 6 tablespoons evenly over the mozzarella with the back of a spoon. Scatter the oven-dried tomato slices evenly over the layer you created, leaving a 1/2-inch border along one long edge to help sealing when rolling.

Season

Lightly sprinkle the filled mozzarella surface with 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon coarse sea salt (reserve remaining sea salt for the baguette). If using crushed red pepper, sprinkle it sparingly now.

Roll into a tight log

Starting from the long side opposite the 1/2-inch border, gently but firmly roll the layered mozzarella into a tight log. Use the border edge to finish and pinch the seam to seal. If the roll resists, press gently along the seam to compact the layers without tearing the cheese.

Chill for neat slices

Wrap the mozzarella log tightly in plastic wrap and transfer to the refrigerator for 20–30 minutes to firm up. Chilling makes cleaner slices with defined spirals.

Cut into pinwheels

Remove the wrapped log from the fridge, unwrap, and place on a cutting board. Using a sharp serrated or chef's knife, slice the log into 12 equal slices (about 1/2 inch thick each). Wipe the knife between cuts if the cheese sticks to maintain clean edges.

Slice and toast baguette

Preheat the oven to 375°F (190°C). Slice the baguette on a slight diagonal into 12–14 slices, about 1/2 inch thick. Brush both sides lightly with the 2 tablespoons extra-virgin olive oil and arrange on a baking sheet. Sprinkle the exposed sides with the remaining 1/2 teaspoon coarse sea salt. Toast in the oven 6–8 minutes, flipping once, until edges are golden and crisp.

Plate pinwheels

Arrange 3 pinwheels per serving on a platter or individual plates. Tuck toasted baguette slices alongside. Garnish with fresh basil leaves. If desired, finish with a light drizzle of olive oil and an extra sprinkle of cracked black pepper or a pinch of crushed red pepper for heat.

Serve immediately at room temperature so the mozzarella is soft but holds its shape. Leftover pinwheels can be refrigerated in an airtight container up to 2 days; bring to room temperature before serving. If the baguette becomes stale, briefly re-toast before serving.